Chicken & cherry tomato lentils
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Chicken & cherry tomato lentils

By Katy Greenwood

A simple traybake that combines storecupboard pulses with chicken thighs, cumin and parsley

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 356
  • fat 9g
  • saturates 2g
  • carbs 31g
  • sugars 5g
  • fibre 10g
  • protein 41g
  • salt 1.7g

Ingredients

  • 500g skinless chicken thighs, cut into chunks
  • 1 red onion, cut into wedges through the root
  • 1 tbsp olive oil
  • 200g cherry tomatoes
  • 1 tbsp cumin seeds
  • 2 x 250g pouches microwave puy lentils
  • 2 tbsp red wine vinegar
  • handful parsley, chopped

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the chicken and onion with the oil, arrange on a baking tray and season. Roast for 10 mins, then add the cherry tomatoes and sprinkle over the cumin seeds. Cook for another 10 mins.

  2. Meanwhile, heat the Puy lentils following pack instructions, then turn out into a large serving bowl. Once the chicken is ready, add everything to the bowl with the lentils and toss together. Stir in the red wine vinegar, parsley and seasoning to taste.

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